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We spoke with Upland Brewing Co. Head of Brewing Operations and COO Pete Batule about Entwined.

BC: Who came up with this beer’s recipe?
This was a collaborative beer we brewed with our friend Daniel Cady at Mikkeller San Diego. Matt Wisley and Eli Trinkle of Upland were also collaborators on this recipe.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
We used two different types of local grapes sourced from around our breweries. Malbec grapes were sourced from California and Chambourcin grapes from Indiana. The fruit character from the grapes is definitely my favorite aspect of this beer. It balances nicely with the malty base beer.

BC: Where does this beer’s name come from?
The name represents the interweaving of our two regions with use of the grapes.

BC: Can you describe this beer in 10 words or less?
Cherry, fig and grape notes with a tart, dry finish.

BC: Do you know a story – or have a personal story – that revolves around this beer?
This beer took lots of patience to make and began our exploration into the world of grape blends in sour beer. We ended up having to let the beer age for an additional 9 months versus what we were expecting. This definitely happens from time to time and there was a lot of anticipation for the release. Our mixed culture was just taking its wonderful time and we think it was well worth the wait!

BC: What's a good food pairing for this beer?
Poached apple arugula salad with goat cheese. Also steak, dark chocolate or fresh cheeses.